Chunky Vegetarian Chili Recipe

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 12

Ingredients:
1/2 teaspoon olive oil
1/2 cup bell peppers -- chopped
1/2 cup onions -- chopped
3 cloves garlic -- minced
29 ounces stewed tomatoes
15 ounces dark red kidney beans -- undrained
16 ounces pinto beans -- undrained
2 cups frozen corn -- thawed
1 cup water
1 cup long-grain rice
3 tablespoons chili powder
2 teaspoons salt
1 1/2 teaspoon cumin
1 teaspoon black pepper

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Directions:

In a large saucepan, heat oil over medium heat. Add bell peppers, onions, and garlic. Cook until tender. Stir in stewed tomatoes, beans, corn, water, rice, chili powder, salt, cumin, and black pepper; bring to a boil.

Reduce heat; cover and simmer for 25-30 minutes or until rice is cooked, stirring occasionally.

Per serving: 226 Calories; 1g Fat (4% calories from fat); 12g Protein; 52g Carbohydrate; 0mg Cholesterol; 745mg Sodium

This recipe from CDKitchen for Chunky Vegetarian Chili serves/makes 12

Recipe ID: 32444

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